John Myers
Contents
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Ingredients
- 2 Entrecote
- 4 small Floury potatoes
- 1 Egg yolk
- Salt and pepper
- 1 tbsp Dried thyme
- 1 packet Pre-Cooked chestnuts
- 1 tbsp Butter
- 1 tbsp Sugar
- Clarified butter
- 50 g Freshly grated Parmesan
Instructions
- Boil the potatoes, burn them and press them through the press, season with salt, pepper, Parmesan and thyme, add the egg yolks and stir well, form a roll out of it and cut off slices that fry until golden in hot fat.
- Sear the steak in hot clarified butter on all sides and then let it rest.
- For the chestnuts, melt the sugar in a pan, briefly toss the butter and chestnuts and season with salt and pepper.
Nutrition
Serving: 100gCalories: 445kcalCarbohydrates: 29.1gProtein: 14.2gFat: 30.3g
